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I’ve been very distracted this week – with good reason. This is the first week my daughters have been out of school for summer vacation and we’ve been all trying to transition into our new summer schedule. It’s always a little strange at first to go from spending time with just my son all day to having all three kids with me all the time. Re-adjusting to summer break hasn’t been as easy as I hoped. Monday night I was so frazzled I wondered how I would manage the rest of the summer. But here we are, Thursday, doing incredibly well after a family meeting. Now you may be wondering what this has to do with stuffed portobello mushrooms. Well.. it has nothing to do with them except preparing them was a good reminder I need to just go with the flow while parenting and cooking.
Tomorrow my husband and I leave for Los Angeles for the Dole Cookoff I posted about here. I’ve been frantically trying to get our house in order for several people to come watch our kids while we’re gone. This included cleaning out the refrigerator and stocking up on groceries. I had four portobello mushrooms which I knew would not wait for me to enjoy when we return next week so I looked into whatever else I had in the fridge to come up with a simple side dish to dinner. What I came up with were these easy,delicious, savory stuffed mushrooms I baked and devoured. I also had this nifty idea to make puff pasty cups using a muffin tin to fill with sweet cream and fresh raspberries. Sadly, my little experiment didn’t turn out so well. They puffed into rolls and were also treated like so. After baking the portobello mushrooms I crushed one of the rolls on top of my mushroom and I must confess how much I enjoyed those little flakes of golden goodness which is puff pasty.
Making the filling for the stuffed mushrooms is pretty easy and would make a great side dish with any meal or as a main dish served with pasta. YUM! The hardest part to this dish is resisting the urge to eat the filling with a spoon. Other than that.. it is pretty straightforward and simple.
Wash each mushroom. Remove the stem and gills with the side of the spoon. Rinse one more time to remove any mushroom bits and set aside. Remove frozen spinach from container and microwave for three minutes. Squeeze out any excess water with the back of a spoon.
In a medium bowl, mix spinach with cream cheese, feta cheese, and half of the Parmesan. Spoon and spread spinach filling over each mushroom. Sprinkle the remaining Parmesan to top of each mushroom. Bake for 20 minutes. Voila!
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Stuffed Portobello Mushrooms with Spinach Recipe
Ingredients:
4 Portobello mushrooms, de-stemmed, gills removed, and washed
1 8-oz package frozen spinach, thawed and excess water removed
1/2 cup (4-oz) cream cheese, softened
1/2 cup feta cheese
1/2 cup Parmesan cheese, divided
2 teaspoons garlic powder
salt and pepper to taste
Directions: Preheat oven to 400 degrees. Spray a cookie sheet with non stick spray. Lay each mushroom on top. Combine spinach, cream cheese, feta, half of the Parmesan, garlic powder, salt and pepper. Spoon and spread the filling inside each mushroom top. Sprinkle remaining Parmesan cheese over the tops of each mushroom and bake for 20 minutes. Enjoy!
This looks delish! I usually have fresh spinach in the fridge. How would I substitute the frozen spinach with fresh?
I made these tonight. Thanks for the recipe! Yum!
I made these last night and they were fantastic! My husband loved it and polished it off before eating anything else on the plate. I wanted the crunch that you got from the crumbled puff pastry, so I mixed the reserved parmesan with a little panko before sprinkling it over the top, then drizzled on a bit of olive oil to get it golden in the oven. Thanks for the recipe…this will become a staple side dish in our house!
Awesome. I love that they are so low in carbohydrates. I’ll be making this for sure.
These look amazing! I make a version of these. I made it up one day and now we eat it all the time. I use sauteed baby spinach with garlic and feta then I stuff and bake. But your recipe sounds better because there is more cheese. Many meals I prepare are all about what I can use as a vehicle for cheese! 🙂 This filling kind of reminds me of my filling for Italian Stuffed Shells which is also spinach and cheese but that is ricotta, parmessan and mozzerella.
Can’t wait to try this!
I made these and they were really yummy! I am kind of a carnivore so I added bacon. The stuffing ended up being a little too salty, since I had already added salt. Oops! Next time, I won’t add salt and I think I will add some chopped baby bella mushrooms to the stuffing. Thanks for the great recipe!!!!
A very nice lower carb dish…thanks for the recipe! They look great and I need to add some pizzazz to my low carb diet lol.
These look delicious! I never thought about using cream cheese. I will have to give this recipe a try. Thanks!
Considering the fact that I’m a raging carnivore, I must say I’m a big fan of stuffed mushrooms. And the stuffing of cheese and spinach is just making my mouth water!! Beautiful photographs as usual!
i tried the recipe last night – both my hubby and i loved it! my 14month old was not too big on the spinach stuffing, but loved the portabello mushroom. thanks for sharing your delicious recipe!
OMG! I made these tonight and they are wonderful!! I eat low carb, and this was absolutely perfectly delicious 🙂 I am on a feta cheese kick right now so when I saw you post this last week I knew I had to make it. What a wonderful combo of flavors – you are a genius Alice!
I just discovered your website and am a new fan! Loving your recipes, photos, and your honesty! I have a secret stash of chocolate too!
These look too good not to try!
What a yummy idea. I am always looking for new ways to enjoy mushrooms.
This looks so delicious! I’ve got to try it.
Carmen
Oh my gawd that looks soooo good!
This looks great! I make a version of this with ground turkey, herbs and fontina. But I really like your vegetarian version! thanks for sharing!
Georgia: I remove the gills because my kids do not like them and it leaves me a little bit more room for the filling. Although I don’t see why you couldn’t leave them on! 🙂
Enlik: You can also add bacon, yum!
WOW – this could not possibly look any better. I love it.
Looks delicious… I’ll be making these tomorrow since I am on a low carb diet 🙂 Thank you for the recipe!
Lovely… how come you take out the gills from the mushrooms?
Ohmygoodness. These sound too fabulous for words. Delicious.
Wow these look amazing! Love the combination of spinach and mushrooms. I’ll have to make these soon.
These look amazing! And so simple!